Composition and thermal analysis of lard stearin and lard olein

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Composition and thermal analysis of lard stearin and lard olein

Lard being an edible fat could be used in different forms in food systems. In this study, composition and thermal analysis of lard stearin (LS) and lard olein (LO) were undertaken to determine some common parameters which would enable their detection in food. A sample of native lard was partitioned...

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Bibliographic Details
Main Authors:	Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Che Man, Yaakob, Long, Kamariah
Format:	Article
Language:	English
Published:	Japan Oil Chemists' Society 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/24082/ http://psasir.upm.edu.my/id/eprint/24082/1/Composition%20and%20thermal%20analysis%20of%20lard%20stearin%20and%20lard%20olein.pdf

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